{"product_id":"milk-street-vegetables-250-bold-simple-recipes-for-every-season","title":"Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChristopher Kimball's Milk Street\u003c\/b\u003e is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. We are located at 177 Milk Street in downtown Boston, site of our editorial offices and cooking school. It also is where we record Christopher Kimball's Milk Street television and radio shows, and is home to our online store, which curates craft food and cookware products from around the world. Visit 177milkstreet.com to shop and for more information.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"...A full year's worth of meal inspiration and recipes, including options for roasting, baking, or stir-frying vegetables or incorporating them into salads and soups. There are also recipes for specialty condiments, like compound butters to top grilled corn or cauliflower shawarma, with substitutions as needed. As in the other Milk Street cookbooks, there are photographs of each dish that bring the recipes (like charred zucchini and tomato dip) into clear focus, but the multitude of vegetable recipes make it stand out among other Milk Street publications...\u003cb\u003e cooks of all levels will appreciate the variety of vegetable dishes in this handy guide. It's an ideal complement to \u003ci\u003eMilk Street: Cookish\u003c\/i\u003e, but it can also stand on its own.\"\u003c\/b\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For much of history, most cultures around the world have treated meat as an accent to a meal, not the main event... \n\u003ci\u003eMilk Street: Vegetables\u003c\/i\u003e moves the supporting culinary players to the center of the plate. It's not a vegetarian cookbook; rather, it's designed as education into the art of preparing vegetables. Inspired by global pantries, the book features simple, delicious, and flavorful veg-focused recipes that span sources from Athens to Oaxaca, Cairo to Seoul, and beyond.\"-- \n\u003ci\u003e\u003cb\u003eSmithsonian Associates\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eIACP AWARD WINNER FOR BEST GENERAL COOKBOOK \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. \n\u003cp\u003e\u003c\/p\u003e Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. \n\u003cp\u003e\u003c\/p\u003e To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. \n\u003cp\u003e\u003c\/p\u003e This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: \n\u003cul\u003e\n\u003cli\u003e A simple head of cauliflower can become \u003cb\u003eCauliflower Shawarma\u003c\/b\u003e\u003cb\u003e, \u003c\/b\u003e\u003cb\u003eSichuan Dry-Fried Cauliflower, \u003c\/b\u003eor \u003cb\u003eCurried Cauliflower Rice with Peas and Cashews\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e Humble cabbage travels the world to become \u003cb\u003eButter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; \u003c\/b\u003eand \u003cb\u003eThai-Style Coleslaw with Mint and Cilantro\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e Mushrooms are transformed into \u003cb\u003eStir-Fried Mushrooms with Asparagus and Lemon Grass \u003c\/b\u003eor \u003cb\u003eMiso Soup with Mixed Vegetables and Tofu\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e and greens get the Milk Street treatment in dishes like \u003cb\u003ePozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; \u003c\/b\u003eand \u003cb\u003e Persian-Style Swiss Chard and Herb Omelet\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e It's never too late to get your vegetable PhD.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/02\/2021 (EAN 9780316705981, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 100 (EAN 9780316705981, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2021 pg. 19 (EAN 9780316705981, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kimball, Christopher\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-16\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Courses \u0026amp; Dishes|General|Cooking|Essays \u0026amp; Narratives|Cooking|Health \u0026amp; Healing|General|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.09 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316705981\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316705981\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":52138912907545,"sku":"SP-9780316705981","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780316705981_spiral.png?v=1773904287","url":"https:\/\/westbindery.com\/products\/milk-street-vegetables-250-bold-simple-recipes-for-every-season","provider":"West Bindery","version":"1.0","type":"link"}